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French toast, also known as eggy bread, German toast,〔 gypsy toast, or Spanish toast,〔 is a dish made of bread soaked in beaten eggs and then fried. ==History and names== The earliest known reference to French toast is in the ''Apicius'', a collection of Latin recipes dating to the 4th or 5th century; the recipe mentions soaking in milk, but not egg, and gives it no special name, just ''aliter dulcia'' "another sweet dish".〔Joseph Dommers Vehling, trans., ''Apicius: Cookery and Dining in Imperial Rome'', Book VII, chapter 13, recipe 296 (full text at Gutenberg )〕 Under the names ''suppe dorate'', ''soupys yn dorye'', ''tostées dorées'', and ''payn purdyeu'', the dish was widely known in medieval Europe. For example, Martino da Como offers a recipe. French toast was often served with game birds and meats. The word "soup" in these names refers to bread soaked in a liquid, a sop.〔Odile Redon, ''et al.'', ''The Medieval Kitchen: Recipes from France and Italy'', 2000, p. 207''f''〕 A fourteenth-century German recipe attributes the name ''Arme Ritter'' ("poor knights"),〔 a name also used in the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for "tostées dorées". There are fifteenth-century English recipes for ''pain perdu''〔Austin, T. ''Two 15th-century Cookery-books'', 1888, quoting a 1450 recipe, quoted in the Oxford English Dictionary〕 (French for "lost (wasted ) bread", suggesting that the dish is a use for bread which has gone stale). An Austrian and Bavarian term is "pavese", perhaps related to ''pavise'' (a kind of wooden shield) or to ''zuppa pavese'', both referring to Pavia, Italy. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「French toast」の詳細全文を読む スポンサード リンク
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